Keto Butterscotch Pumpkin Muffins

Keto Butterscotch Pumpkin Muffins

Quick Keto Butterscotch Pumpkin Muffins (Nut Free And Gluten Free)

This recipe is designed to teach everyone how to make keto butterscotch pumpkin muffins that are nut free and gluten free
4 from 1 vote
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Course: Breakfast, Dessert
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 15 muffins


  • 87 grams coconut flour (3/4 cup)
  • 93 grams brown or granulated monkfruit sweetener or sweetener of choice (1/2 cup) more or less according to taste
  • 13 grams baking powder (1 TBS)
  • 1/4 tsp salt
  • 1/4 tsp xanthan gum
  • 4 grams ground cinnamon (2tsp) more or less accorsing to taste
  • 1/2 tsp ground nutmeg more or less according ot taste
  • 3 large eggs, room temperature
  • 1/4 cup WARM water
  • 1/2 cup butter, melted and cooled
  • 60 grams plain yogurt or sour cream, room temperature (1/4 cup)
  • 9 oz pumpkin puree (1 cup)
  • 1 TBS maple or vanilla extract, optional more or less according to taste
  • 1 1/4 cup keto butterscotch chips more for topping if desired


  • Preheat oven to 350 degrees. Spray or line 15 muffin cups
  • In a large mixing bowl sift or whisk together all dry ingredients until no lumps are in the dry ingredients
  • Stir in the eggs and warm water until all the dry ingredients are moist
  • Stir in the butter and sour cream until fully combined. Stir in the pumpkin puree and extract (if using) until fully combine and smooth
  • Scrape down the sides of the bowl and push the dough/batter to the center of the bowl. Allow dough/batter to sit for 3 minutes to absorb moisture
  • Push dough/better together and roll around the bowl to make sure of texture. Dough/batter will be VERY moist but should not be sticky
  • Gradually fold in the chips until evenly distributed throughout the dough/batter
  • Divide the dough/batter evenly between the prepared muffin cups. (about 3 1/2 TBS dough/batter in each cup) Use fingers or a knife and spread the dough/batter evenly throughout the cups keeping the top even and smooth
  • If desired top with a few extra chips. Bake at 350 for 20-25 minutes or until golden and a tester comes out clean
  • Remove from oven. They will be soft but will firm up as they cool. Allow to cool in the pan 20-30 minutes or until firm enough to transfer to a wire rack
  • Transfer tot wire rack and allow to cool completely. Store leftovers in an airtight container up to 1 week

1 thought on “Keto Butterscotch Pumpkin Muffins”

  • 4 stars
    I think I should have drained the pumpkin before adding it to the batter.. I baked for the required time & the muffins were wet on the bottom. So I put them back in for 10 minutes. Then my butterscotch chips got hard. They’re still edible after cooling. I also used a metal pan. Im going to use silicone the next time I make these.

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